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Caramelized Onion And Mushroom Tartlets With Energizer Cocktails

Sweet caramelized onions, sauteed mushrooms, and pecans blanketed in a velvety sherry cheese sauce and baked in tartlet shells. The perfect nibble to to nosh on a cocktail Saturday!

Ingredients

Button mushroom

10 Small, diced (for the tartlet)

Onion

1 Medium, diced (for the tartlet)

Extra virgin olive oil

1 Teaspoon (for the tartlet)

Salt

1 Teaspoon (for the tartlet)

Pepper

1 Teaspoon (for the tartlet)

Herbes de provence/Thyme

1 Teaspoon (for the tartlet)

Sherry

1⁄4 Cup (4 tbs) (for the tartlet)

Cream cheese

1 Tablespoon (chives and onion cream cheese)

Pecan

1⁄4 Cup (4 tbs), chopped

Gruyere cheese

1 Cup (16 tbs), shredded (for the tartlet)

Pie crust

1 , prepared (for the tartlet)

White rum

1 1⁄2 Ounce (for the energizer cocktail)

Peach schnapps

1⁄2 Ounce (for the energizer cocktail)

Cranberry cocktail

1 Cup (16 tbs) (for the energizer cocktail)

Lime

1 Medium, juice extracted (for the energizer cocktail)

Club soda

250 Milliliter (for the energizer cocktail)

Directions

GETTING READY
1. Preheat oven to 400 degrees F.

MAKING
2. Place a pan on medium high heat, pour olive oil and sauté onion and mushroom until they begin to lose their water, and onion is translucent.
3. Add salt, pepper, and herbes de provence. Mix and cook until golden brown.
4. Pour sherry and deglaze pan.
5. Add cream cheese and pecans.
6. In a bowl, transfer mushroom mixture. Add gruyere cheese and mix together.
7. With a cookie cutter, cut pie crust into 12 round pieces. Place them into a tartlet pan.
8. Fill each cup with even amount of mushroom mixture.
9. Pop it in oven, and bake for 13-14 minutes.
10. For cocktail, in a glass, mix rum, peach juice, cranberry cocktail, and lime.
11. In two ice filled long glass, pour the mixture. Top it with soda.